Brussels Sprouts With Warm Balsamic Vinaigrette Recipes

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR & HONEY

Steps:

• Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
• Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
• Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
• *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

BALSAMIC BRUSSELS SPROUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
• Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.

BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE

Steps:

• Steam the Brussels sprouts for 8 - 10 minutes.
• Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
• Drizzle the dressing over top and toss gently.
• Note: I usually start with 1 T of oil and work from there. It is just a preference.

BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE

Steps:

• Boil or steam Brussels sprouts until just crisp tender.
• While sprouts are cooking, melt butter in skillet or saucepan.
• Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
• Add chicken broth, balsamic vinegar, mustard, salt and sugar.
• Bring to a boil, lower heat, and let simmer for 1 minute.
• Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
• Serve warm.

BRUSSELS SPROUTS WITH BALSAMIC VINEGAR

Steps:

• Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.
• Heat a large frying and add the olive oil, garlic,and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saute a few minutes until the Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are covered with the vinegar. Add the butter and salt and pepper to taste and toss together again.
• Remove from heat and serve.

BRUSSELS SPROUTS VINAIGRETTE

Steps:

• Wash and cut an X into the bottom of all the Brussels sprouts.
• Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender, but still firm, about 5-8 minutes.
• For the vinaigrette:.
• In a small bowl whisk vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside.
• Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette.
• Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).